Joined
·
5,260 Posts
I have always believed that centrifuged honey is inferior to pressed honey due to oxidation and destruction of the natural VOCs in it.
Essentially, the process of conventional extraction ruins the honey (am yet to find a good side-by-side scientific grade comparison - unsure why no one cares to do it; I did look).
Here is a relevant google-translated quote from one of the patents I looked at:
http://www.freepatent.ru/patents/2245029
And here is a proto-type honey extractor that addresses the issue of honey oxygen saturation by the conventional extractors.
The main feature - honey is not broken up into mini-droplets in the air and not oxygenated - instead the honey "slides off" the frames onto the wall of the fixture as a single stream; thus the honey surface area stays minimal and the oxygenation is also minimal.
And of course, the final harvested honey does not contain millions of mini-bubbles of trapped air - which cause the prolonged oxidation process.
Too bad, there is no auto-translate, but those willing, will see how it works.
https://www.youtube.com/watch?v=iI-r_me6O-c
I'd like to make something similar using just standard materials (PVC food grade bucket and a drill).
Last year I already made a PVC extractor, but it works conventionally and does saturate the honey with air.
So if to compare the pressed honey and the conventionally extracted honey - the pressed honey wins (at the expense of the comb destruction, of course).
A good subject to kick about; maybe some good ideas will come up.
Essentially, the process of conventional extraction ruins the honey (am yet to find a good side-by-side scientific grade comparison - unsure why no one cares to do it; I did look).
Here is a relevant google-translated quote from one of the patents I looked at:
From here:Honey separators implementing the described method are divided into chordal and radial.
When honey is pumped out in these honey extractors, honey is sprayed in the form of droplets onto the walls of the honey extractor in strong vortex air flows, which allows us to define this method as a harsh effect on a multi-component system, leading to an increase in the contact surface of distilled honey with air, loss of a significant part of volatile substances, and namely aromatic and volatile. Under the influence of air oxygen, many biologically active substances are inactivated. Honey is saturated with atmospheric oxygen, which contributes to the appearance of foci of crystallization, and, as a consequence, its subsequent early crystallization.
http://www.freepatent.ru/patents/2245029
And here is a proto-type honey extractor that addresses the issue of honey oxygen saturation by the conventional extractors.
The main feature - honey is not broken up into mini-droplets in the air and not oxygenated - instead the honey "slides off" the frames onto the wall of the fixture as a single stream; thus the honey surface area stays minimal and the oxygenation is also minimal.
And of course, the final harvested honey does not contain millions of mini-bubbles of trapped air - which cause the prolonged oxidation process.
Too bad, there is no auto-translate, but those willing, will see how it works.
https://www.youtube.com/watch?v=iI-r_me6O-c
I'd like to make something similar using just standard materials (PVC food grade bucket and a drill).
Last year I already made a PVC extractor, but it works conventionally and does saturate the honey with air.
So if to compare the pressed honey and the conventionally extracted honey - the pressed honey wins (at the expense of the comb destruction, of course).
A good subject to kick about; maybe some good ideas will come up.